Restaurant Management – Culinary Arts II (ProStart – Year Two) Rationale statement:The restaurant and food service industry is constantly growing.It is estimated that from 2004 to 2012 the number of jobs in the restaurant and foodservice industry will increase by 1.5 million – of which approximately 70,000 will be management positions.As the nation’s largest private sector employer, the restaurant and foodservice industry is the cornerstone of the American economy, of career-and-employment opportunities, and of local communities.The ProStart program prepares students who are looking to enter the job market or making plans for post secondary education. In addition to learning about the restaurant and foodservice industry in the classroom, students have the opportunity to participate in internships with qualified foodservice operations, receiving firsthand training from mentors. Grade Level:9-12 Course Topics
History of Foodservice
Potatoes and Grains
The Lodging Industry
The Art of Service
Desserts and Baked Goods
Marketing and the Menu
Purchasing and Inventory Control
Meat, Poultry and Seafood
Standard Accounting Practices
Stocks, Soups and Sauces
Tourism and the Retail Industry
Communicating with Customers
Bloom’s Taxonomy Level
Standards and Examples
Indicator #1
Explore career paths within hospitality and foodservice industry.
Application
2PS 1.1Define characteristics needed for success in food service careers. For example:
Research foodservice careers.
Identify and give examples of positive work attitudes.
Make a list of qualities of successful foodservice employees.
Application
2PS 1.2 Apply job acquisition skills for successful employment. For example:
Compile the best examples of their work into a portfolio
Compile documents necessary to applying for a job, including a resume, cover letter, and job application
Demonstrate the steps to an effective job interview and the follow-up to the interview
Comprehension
2PS 1.3Identify careers in the lodging and hospitality industries for employment and entrepreneurial endeavors. For example: ·Give examples of career opportunities in the lodging and hospitality. ·List several different services offered by lodging operators. ·List and describe activities associated with the different departments within lodging and hospitality.
Analysis
2PS1.4Analyze the role of tourism in the hospitality industry to identify opportunities for employment. For example: ·Categorize the types of businesses that make up the tourism industry. ·Identify career opportunities offered by travel and tourism. ·Outline the work done by concierges, state and local tourist offices, corporate travel offices, and convention and meeting planners. ·List and describe required customer service skills in the travel industry.
Indicator #2
Appraise the societal influences on food service.
Analysis
2PS 2.1 Examine how history and current trends have influenced the food service industry. For example: ·List famous chefs from history and note their major accomplishments. ·Identify global cultures and traditions related to food. ·Outline the growth of food service throughout the history of the United States. ·Categorize and differentiate the segments of the foodservice industry. ·Investigate and draw conclusions on the impact of future economic, technological, and social changes in the foodservice industry.
Indicator #3
Demonstrate food selection and preparation techniques.
Application
2PS3.1 Demonstrate the ability to select, store, prepare and serve aesthetically pleasing potatoes and grains. For example: ·Employ proper storage techniques to guarantee food quality. ·Use proper methods to prepare foods to be nutritious and aesthetically pleasing.
Application
2PS3.2 Demonstrate the ability to select, store, prepare and serve aesthetically pleasing desserts and baked products. For example: ·Employ proper storage techniques to guarantee food quality. ·Use proper methods to prepare foods to be nutritious and aesthetically pleasing.
Demonstrate garnishing plates
Application
2PS 3.3Demonstrate the ability to select, store, prepare and serve aesthetically pleasing meats, poultry, and seafood. For example: ·Employ proper storage techniques to guarantee food quality. ·Use proper methods to prepare foods to be nutritious and aesthetically pleasing. ·Demonstrate garnishing plates
Application
2PS 3.4Demonstrate the ability to select, store, prepare and serve aesthetically pleasing soups and sauces. For example: ·Employ proper storage techniques to guarantee food quality. ·Use proper methods to prepare foods to be nutritious and aesthetically pleasing. ·Demonstrate garnishing plates
Indicator #4
Examine the art of service in the foodservice industry.
Application
2PS4.1Demonstrate the different types of service to utilize in the food service industry. For example: ·Demonstrate the similarities and differences between American, French, English, Russian, and self-service styles. ·Describe and demonstrate tableside preparations such as carving meats and slicing desserts. ·Describe traditional service staff, and list the duties and responsibilities of each.
Application
2PS 4.2 Demonstrate use of tools and techniques in serving customers. For example: ·Identify various server tools and the correct way to stock a service station. ·Demonstrate setting and clearing items properly. ·Dramatize methods of effectively resolving customer complaints.
Indicator #5
Explore business practices in hospitality industries.
Application
2PS 5.1Compose menus to use in a food service operation. For example: ·Define a la carte, table d’hote, California, du jour, and cycle menus. ·Organize the information on a menu. ·Write and lay out a menu.
Analysis
2PS 5.2 Describe marketing techniques in managing a foodservice operation. For example: ·Use sales information to analyze how menu items are selling. ·Distinguish among and discuss basic marketing concepts such as product-service mix, marketing mix, and market trends. ·Outline the components of a marketing plan. ·Create, write, and analyze a restaurant promotion.
Knowledge
2PS 5.3Identify aspects of purchasing and inventory management to control food service costs. For example: ·List factors that affect food prices. ·Based on inventory information, write an order sheet for items to be purchased. ·Explain how production records influence purchasing decisions.
Application
2PS5.4Use basic accounting principles to apply in common foodservice scenarios. For example: ·Given a set of figures, practice double-entry accounting. ·Given a set of figures, calculate cost sales using opening and closing inventory figures. ·Figure assets, liabilities, and owners’ equity using balance sheet equations.
Indicator #6
Communicate positively with customers.
Application
2PS6.1Use positive communication skills to ensure customer relation success. For example: ·Give examples of ways to respond to and resolve customer complaints. ·State guidelines for communicating effectively during and after a crisis. ·List and demonstrate effective listening and speaking skills. ·List and give examples of innovative ways to attract and keep customers.
(ProStart – Year Two)
Rationale statement: The restaurant and food service industry is constantly growing. It is estimated that from 2004 to 2012 the number of jobs in the restaurant and foodservice industry will increase by 1.5 million – of which approximately 70,000 will be management positions. As the nation’s largest private sector employer, the restaurant and foodservice industry is the cornerstone of the American economy, of career-and-employment opportunities, and of local communities. The ProStart program prepares students who are looking to enter the job market or making plans for post secondary education. In addition to learning about the restaurant and foodservice industry in the classroom, students have the opportunity to participate in internships with qualified foodservice operations, receiving firsthand training from mentors.
Grade Level: 9-12
Course Topics
Bloom’s Taxonomy Level
Indicator #1
For example:
For example:
For example:
· Give examples of career opportunities in the lodging and hospitality.
· List several different services offered by lodging operators.
· List and describe activities associated with the different departments within lodging and hospitality.
For example:
· Categorize the types of businesses that make up the tourism industry.
· Identify career opportunities offered by travel and tourism.
· Outline the work done by concierges, state and local tourist offices, corporate travel offices, and convention and meeting planners.
· List and describe required customer service skills in the travel industry.
For example:
· List famous chefs from history and note their major accomplishments.
· Identify global cultures and traditions related to food.
· Outline the growth of food service throughout the history of the United States.
· Categorize and differentiate the segments of the foodservice industry.
· Investigate and draw conclusions on the impact of future economic, technological, and social changes in the foodservice industry.
For example:
· Employ proper storage techniques to guarantee food quality.
· Use proper methods to prepare foods to be nutritious and aesthetically pleasing.
For example:
· Employ proper storage techniques to guarantee food quality.
· Use proper methods to prepare foods to be nutritious and aesthetically pleasing.
For example:
· Employ proper storage techniques to guarantee food quality.
· Use proper methods to prepare foods to be nutritious and aesthetically pleasing.
· Demonstrate garnishing plates
For example:
· Employ proper storage techniques to guarantee food quality.
· Use proper methods to prepare foods to be nutritious and aesthetically pleasing.
· Demonstrate garnishing plates
For example:
· Demonstrate the similarities and differences between American, French, English, Russian, and self-service styles.
· Describe and demonstrate tableside preparations such as carving meats and slicing desserts.
· Describe traditional service staff, and list the duties and responsibilities of each.
For example:
· Identify various server tools and the correct way to stock a service station.
· Demonstrate setting and clearing items properly.
· Dramatize methods of effectively resolving customer complaints.
For example:
· Define a la carte, table d’hote, California, du jour, and cycle menus.
· Organize the information on a menu.
· Write and lay out a menu.
For example:
· Use sales information to analyze how menu items are selling.
· Distinguish among and discuss basic marketing concepts such as product-service mix, marketing mix, and market trends.
· Outline the components of a marketing plan.
· Create, write, and analyze a restaurant promotion.
For example:
· List factors that affect food prices.
· Based on inventory information, write an order sheet for items to be purchased.
· Explain how production records influence purchasing decisions.
For example:
· Given a set of figures, practice double-entry accounting.
· Given a set of figures, calculate cost sales using opening and closing inventory figures.
· Figure assets, liabilities, and owners’ equity using balance sheet equations.
For example:
· Give examples of ways to respond to and resolve customer complaints.
· State guidelines for communicating effectively during and after a crisis.
· List and demonstrate effective listening and speaking skills.
· List and give examples of innovative ways to attract and keep customers.